The Food of Malaysia by Wendy Hutton

Author:Wendy Hutton [Hutton, Wendy]
Language: eng
Format: epub
ISBN: 978-1-4629-0539-3
Published: 0101-01-01T00:00:00+00:00

Makes 12 Popiah Preparation time: 1 hour 10 mins + 10 mins assembling time Cooking time: 35 mins

Borneo Fish Ceviche

Fresh fish marinated in lemon juice and spiced with lashings of ginger, shallots and chillies is a favourite among Sarawak's Melanau people, who call their version Umai, while the Kadazans of Sabah call it Hinava.

500 g (1 lb) fresh white fish (Spanish mackerel preferred)

1/3 cup (85 ml) freshly squeezed lime or lemon juice

2-3 red chillies, sliced

1 teaspoon salt

6-8 shallots, thinly sliced

5 cm (2 in) ginger, slivered

2 sprigs fresh coriander leaves (cilantro), coarsely chopped

2 sprigs Chinese celery or Italian parsley, coarsely chopped

1 Remove all the skin and bones from the fish. Then cut the flesh into thin slices. Reserve 2 tablespoons of lime juice and marinate the fish in the rest of the juice for at least 30 minutes, stirring once or twice, until the fish turns white. Drain the fish and discard the lime juice.

2 While the fish is marinating, grind the chillies and salt until fine. When the fish is ready, mix it with the ground chillies, shallots, ginger, fresh herbs and reserved lime juice. Season with more salt if desired. Serve immediately as an appetiser or as part of a rice-based meal.

Serves 4-6 Preparation time: 20 mins

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